As summer begins to fade a bit (but not before all of the local produce disappears!!), make this soup to honour all of the fresh produce!
Prep Time18 minutesmins
Cook Time20 minutesmins
4strips pancetta or baconchopped (about 1/2 cup)
1/2large yellow oniondiced
2stalks celery - finely diced
3ears cornkernels removed from the cob
1/4cupfresh parsley, choppedyou can use 1/2 tsp dried and add it later with the other spices
2tspkosher sea salt
1tspground black pepper
2potatoespeeled and cut into small cubes (russets work best)
1/2tsppaprikaI used smoked paprika because I used pancetta which is not smoked
2large zucchinicut into quarters lengthwise, then sliced
Set a large pot over medium heat; add pancetta and cook until crispy, about 5 minutes.
Add onion, garlic and celery, cook for 3 minutes, then add corn and parsley and continue cooking for an additional 5 minutes.
Pour in chicken broth and turn heat up to medium-high; when the mixture begins to bubble slightly, add the potatoes along with the salt, pepper, paprika, and cayenne. Reduce heat to medium and cook for 10 minutes.
If you are adding the cashews, while the soup is cooking, soak the cashews in about 1/3 cup boiled water - soak them right in your blender or food processor.
After the soup mixture has been cooking for 10 minutes, add the zucchini and cook until the potatoes are fork tender and the zucchini are fully cooked, about 10-12 more minutes. If your mixture isn't 'soupy enough, add up to 2 cups of additional water (re-season to taste)
Transfer 1/3 - 1/2 of the mixture to your blender (add it right on top of your cashew mixture if using) and puree until silky smooth, about 1-2 minutes. Stir to combine, then remove from the heat.
Serve the soup warm with some fresh bread and a side salad!